Fiesta Rice
December 12, 2009
Ingredients:
1 head garlic, crushed
150 grams onion, sliced
6 cups raw rice, washed once
1/3 cup margarine
3 chicken bouillon cubes
2 laurel leaves
1/2 kg carrots, sliced into half moons
3/4 kg shrimps, shelled with tails intact
1-1/2 cups cooked / frozen peas
1 pouch or 750 grams spaghetti sauce
Procedure:
1. Saute garlic, onion and rice in margarine until rice turns light brown.
2. Add 10-1/2 cups water, bouillon cubes, laurel leaves, and 1/2 tsp iodized salt (or 1/2 tbsp rock salt). Stir. Allow to boil then simmer covered over low heat until rice is cooked. Set aside.
3. Saute carrots for 2 minutes.
4. Add shrimps, spaghetti sauce, salt and pepper to taste.
5. Simmer for 5 minutes.
6. Add cooked rice and peas.
7. Cook while stirring for 3 minutes or until well blended.
(Makes 19 servings)
Holiday Pasta
December 12, 2009
Ingredients:
200 grams spaghetti noodles, cooked
8 cloves garlic, crushed
1 pc small onion, chopped
200 grams chicken breast, skinned, deboned and cut into strips
1/3 cup canned button mushrooms, sliced
2 pcs frankfurters, sliced
1 pouch or 250 grams spaghetti sauce
1 pc small red bell pepper, cut into strips
1/3 cup chicken broth (from chicken bones)
1 stalk green onion, chopped
WHITE SAUCE:
1-1/2 tbsp margarine
1-1/2 tbsp all-purpose flour
3 tbsp evaporated milk
Procedure:
1. White Sauce: Melt margarine in pan. Remove from heat and blend in flour until smooth. Add milk gradually while stirring. Set aside.
2. Saute garlic and onion. Add chicken, mushrooms, and frankfurters, then saute for 3 minutes. Add spaghetti sauce, bell pepper, chicken broth or water and salt to taste. Simmer for 10 minutes or until chicken is tender.
3. Blend in white sauce. Pour over or mix with cooked spaghetti noodles. Top with green onions and grated cheese, if desired.
(Makes 6 servings.)
COUNTRY HAM AND MUSHROOMS
December 12, 2009
Ingredients:
200 grams spaghetti noodles, cooked
1-1/2 tbsps margarine
1/2 cup canned button mushrooms, drained and sliced
3 slices or 130 grams cooked sweet ham, cut into strips
1 pouch or 250 grams spaghetti sauce
1/3 cup all-purpose cream
1-1/2 tbsps chopped parsley (optional)
Procedure:
1. Melt margarine in pan. Saute mushrooms and ham for 5 minutes. Add spaghetti sauce, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt). Simmer for 10 minutes.
2. Add all-purpose cream and parsley. Heat for 2 minutes (do not boil). Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.
(Makes 5 servings.)
MEXICAN LASAGNA
December 11, 2009
Ingredients:
1 pack or 226 grams lasagna noodles, cooked
4 cloves garlic, crushed
1 pc onion, chopped
1/4 kg ground beef
2 pouches or 500 grams spaghetti sauce
1 cup cooked red kidney beans
1/2 cup canned corn kernels
1 tsp chili powder
100 grams coarsely grated quickmelt cheese
Procedure:
1. Saute garlic, onion and beef. Cook for 5 minutes.
2. Add spaghetti sauce, beans, corn, and chili powder. Simmer for 5 minutes. Set aside.
3. Arrange in a rectangular or round pan alternating layers of lasagna noodles, meat mixture and cheese.
4. Bake in pre-heated oven at 350 degrees Fahrenheit for 10 minutes
Makes 8 servings.
PASTA JAMBALAYA
December 8, 2009
Servings: 15
Ingredients:
600 grams elbow macaroni, cooked per package directions
1 head garlic, crushed
3 pcs large onions, sliced
5 stalks celery, diced
1/2 kilo chicken breast, deboned and diced
1/3 cup margarine
3 pcs chicken bouillon cubes
3 pcs chorizo de bilbao, sliced diagonally
1 pouch or 750 grams spaghetti sauce
9 stalks green onions, chopped
Procedure:
1. Saute garlic, onion, celery, and chicken in margarine.
2. Add bouillon cubes, chorizo de bilbao and spaghetti sauce.
3. Season with salt and pepper to taste. Simmer for 5 minutes.
4. Pour over cooked elbow macaroni.
5. Top with green onions and grated cheese, if desired.
Yogurt for the Holidays
October 29, 2009
Yogurt for the Holidays
Yogurt, also known as yoghurt or yoghourt, is a thick custard- or pudding-like food that is made by the natural bacterial fermentation of milk. Yogurt is good for people who are lactose-intolerant because live yoghurt cultures contain enzymes which help break down lactose inside the intestine. Yogurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. So what better time to indulge in this healthy food than Christmas! Here are the best ways to make that yogurt more nutritious and tasty!
YOGURT DESSERT SAUCE
1 cup plain yogurt
1 teaspoon vanilla
2 sachets artificial sweetener
Note: May be taken as is or mixed with fruit.
PEANUT BUTTER CINNAMON DIP
1/2 cup plain yogurt
2 tablespoons peanut butter
pinch of cinnamon
Note: Mix and serve as fruit dip.
STRAWBERRY YOGURT PARFAIT
1 recipe from dessert sauce
8-10 almonds, chopped/slivered
1/4 cup strawberry or mango
Parfait of ice cream glass
Note: Alternate placement of ingredients in the glass. Example yogurt, fruit, almonds, yogurt, fruit, and almonds. Number of servings so with the calories will depend on the size of the glass used.
TRIFFLE TREAT
3 recipes of Strawberry Yogurt Parfait
Lady fingers or broas
Note: Placement will follow above recipe. This is a treat usually used for parties. A triffle container is best used for this to show the ingredients used. Delicious and colorful!
AMBROSIA
1 cup plain yogurt
1/4 cup crushed pineapple, drained and chilled
1/4 cup mandarin orange, drained and chilled
2 tablespoons desiccated coconut, may be lightly toasted
Note: Mix altogether and chill before serving. To lessen the calories you may substitute the desiccated coconut with 2 tsp. coconut extract.
Cheesy Lumpiang Shanghai
January 28, 2009
INGREDIENTS:
1/2 kg ground pork
1/4 kg shrimp (peeled and minced)
1 medium white onion (finely chopped)
1 tbsp finely chopped shallots
1/2 carrot, finely grated
1 tbsp light soy sauce
4 tbsps oyster sauce
1/3 of 225 gram bar cheddar cheese (grated)
2 tbsp. celery (finely chopped)
1 egg, beaten
15-20 pcs. lumpia (spring roll) wrappers
cooking oil for frying
1 egg white for sealing
PROCEDURE:
Mix everything together using your hand to incorporate all ingredients well. This serves as your filling.
Lay flat one wrapper, place one tbsp. of filling two inch away from the side of the wrapper nearest to you. Take the side of the wapper, fold towards the middle and roll. When half-rolled, take the sides and fold inward. Finish rolling. Brush the edges with egg whites using your finger. Let stay a little to seal completely.
Repeat until all the wrappers are filled. As for the rest of the filling, you can make them as meatballs.
Heat wok, pour in cooking oil. When cooking oil smoke a little, carefully drop lumpia one by one. Deep fry until golden brown. Drain on paper towels to remove excess oil.
Cut each lumpia into 2 pieces. Best served with sweet chilli sauce. Enjoy!
Banana Punch
June 14, 2008
This is an all year round of drink. Best served during weekends, or family get-together. Kids would love the sweetness of banana mix with sweet-sour taste of orange and pineapple juice.
Ingredients:
1 large can (46 oz) pineapple juice
1 can ( 12 oz) orange juice concentrate
6 oz. lemon juice
4 bananas, crushed
1 c. sugar
6 c. water
Procedure:
Mix together and put in 4 (1 quart) containers. To serve, thaw and mix each quart with 1 quart of lemon-lime soda.
Chocolate Fudge Pie
June 14, 2008
3 sq. chocolate (unsweetened)
1/2 c. butter
4 eggs
2 c. sugar
1 c. broken pecans
1 tsp. salt
1/2 c. plain flour
1 tsp. vanilla
Procedures:
1. Melt the unsweetened chocolate together with the butter. Once melted, remove from heat.
2. Add salt to the melted chocolate mixture.
3. In a separate bowl, beat the eggs and add sugar.
4. Add the beaten egg and sugar to the melted chocolate mixture. Add the pecans, flour and vanilla flavoring.
5. Pour in a greased pie plate and bake for about 25 minutes at 250 degrees.
6. Serve hot; top with vanilla ice cream or whipped cream.
Fresh Strawberry Pie
June 14, 2008
This is a no bake strawberry pie. Easy to make and I’m sure your family would love this pie especially served during weekends.
Ingredients:
1 1/2 c. cold water
3/4 c. white sugar
2 tbsp. cornstarch
1 package (3 oz) strawberry jello
fresh strawberries
pie shell
Procedures:
1. In a saucepan, combine water, sugar and cornstarch and boil for 2 minutes.
2. After the sauce thickened, remove from heat and add 1 package of jello.stir until dissolved.
3. Let cool for 20 minutes.
4. Fill the bottom of your baked pie shell with sliced strawberried. You can also use graham cracker crust.
5. Pour the cooked mixture over the berries and refrigerate for several hours. Overnight is best recommended.
6. Serve with whipped cream.
6.
